Toyosu Fish Market

March 2021

Hotaruika – Boiled Firefly Squid
Hotaruika – Boiled Firefly Squid

press to zoom
Hotaruika – Boiled Firefly Squid
Hotaruika – Boiled Firefly Squid

press to zoom
Hotaruika – Boiled Firefly Squid
Hotaruika – Boiled Firefly Squid

press to zoom
1/2

HOTARUIKA – Boiled Firefly Squid

Hotaruika from Toyama is more expensive, and they can be replaced by the ones from Hyogo.  But in  the case you prefer ones from Toyama, please mention in your order "Toyama."

SAKURAMASU – Cherry Salmon

Cherry Salmon is currently stable. Nemuro, Hakodate, Aomori, and others bring excellent quality ones as well. Inside these is the Ita-masu, which has a very high-fat mass. If you do not mind the price, choose Ita-Asu for those who want to try the rich taste.

SAKURAMASU – Cherry Salmon
SAKURAMASU – Cherry Salmon

press to zoom
SAKURAMASU – Cherry Salmon
SAKURAMASU – Cherry Salmon

press to zoom
SAKURAMASU – Cherry Salmon
SAKURAMASU – Cherry Salmon

press to zoom
SAKURAMASU – Cherry Salmon
SAKURAMASU – Cherry Salmon

press to zoom
1/3
CHIAYU – Baby Sweetfish
CHIAYU – Baby Sweetfish

press to zoom
CHIAYU – Baby Sweetfish
CHIAYU – Baby Sweetfish

press to zoom
CHIAYU – Baby Sweetfish
CHIAYU – Baby Sweetfish

press to zoom
1/2

CHIAYU – Baby Sweetfish

Sweetfish season is gradually starting as the Spring season approaches. They will be available until May.

AYU – Sweetfish

There will be a slow start at the beginning of March, and they stabilize as the month progresses. It has been warm recently, so there is a chance they will appear soon.

AYU – Sweetfish
AYU – Sweetfish

press to zoom
AYU – Sweetfish
AYU – Sweetfish

press to zoom
AYU – Sweetfish
AYU – Sweetfish

press to zoom
AYU – Sweetfish
AYU – Sweetfish

press to zoom
1/3
sayori_004_1000_750
sayori_004_1000_750

press to zoom
sushi_sayori_007_3000_2250
sushi_sayori_007_3000_2250

press to zoom
sushi_sayori_008_3000_2250
sushi_sayori_008_3000_2250

press to zoom
sayori_004_1000_750
sayori_004_1000_750

press to zoom
1/4

SAYORI – Halfbeak

Sayori season has started, the quality is stabilized. It is the off season for sardines, so considered this as alternative. Well balanced firm and fatty flesh is delicious.

SAWARA - Spanish Mackerel

Sawara is written as Spring's Fish in Japanese. As the name suggests, they are very fatty this Spring season.   

sawara_017_3000_2250
sawara_017_3000_2250

press to zoom
dish_sawara_007_1000_750
dish_sawara_007_1000_750

press to zoom
dish_sawara_003_600_450
dish_sawara_003_600_450

press to zoom
sawara_017_3000_2250
sawara_017_3000_2250

press to zoom
1/5
IKEJIME HOKKE – Greenling
IKEJIME HOKKE – Greenling

press to zoom
IKEJIME HOKKE – Greenling
IKEJIME HOKKE – Greenling

press to zoom
IKEJIME HOKKE – Greenling
IKEJIME HOKKE – Greenling

press to zoom
1/2

IKEJIME HOKKE – Greenling

Farmed Greenling has started; we highly recommend trying this ikijime's fish of the season. When ordering ahead of time, we can ship it directly from the local market.

HOUBOU - Searobin

We bring in ikejime nerve removed searobin now. 1kg size will bring lot of meat to eat. We recommend for a main dish till the Spring season.

houbo_020_1000_750
houbo_020_1000_750

press to zoom
dish_houbou_002_1000_750
dish_houbou_002_1000_750

press to zoom
dish_houbou_001_600_450_2
dish_houbou_001_600_450_2

press to zoom
houbo_020_1000_750
houbo_020_1000_750

press to zoom
1/4
madai_wild_japan_013_1000_750
madai_wild_japan_013_1000_750

press to zoom
dish_madai_023_1000_750
dish_madai_023_1000_750

press to zoom
dish_madai_024_1000_750
dish_madai_024_1000_750

press to zoom
madai_wild_japan_013_1000_750
madai_wild_japan_013_1000_750

press to zoom
1/4

MADAI – Japanese Red seabream

We are currently directing from the local market ikijime`d. Spring madai is also called Sakuradai (Cherry Sea Bream)

ISHIDAI – Rock bream

Season most recommended white flesh fish. The fish with over 1kg is very fatty, has sweetness, making it popular menu for sushi. Good for both stew and grill, and the offals can be used for thin soup.

ishidai_016_1000_750
ishidai_016_1000_750

press to zoom
sushi_ishidai_001_1000_750
sushi_ishidai_001_1000_750

press to zoom
dish_ishidai_003_1000_750
dish_ishidai_003_1000_750

press to zoom
ishidai_016_1000_750
ishidai_016_1000_750

press to zoom
1/4
katsuo_014_1000_750
katsuo_014_1000_750

press to zoom
katsuo_modorigatsuo_dish_001_1000_750
katsuo_modorigatsuo_dish_001_1000_750

press to zoom
dish_katsuo_003_600_450
dish_katsuo_003_600_450

press to zoom
katsuo_014_1000_750
katsuo_014_1000_750

press to zoom
1/5

KASTUO – Bonito

First ones will be brought in mid-March. Every springtime, the bonito comes to Japan with the black tide passing through the Philippine sea. The bonito caught this time is called “Hatsu katsuo”.

SOGE - Wild Young Fluke

It is a small flounder about 35 cm in length. Pretty white flesh is perfect for sashimi and sushi.

hirame_japan_005_1000_750
hirame_japan_005_1000_750

press to zoom
hirame_japan_006_1000_750
hirame_japan_006_1000_750

press to zoom
dish_hirame_010_600_450
dish_hirame_010_600_450

press to zoom
hirame_japan_005_1000_750
hirame_japan_005_1000_750

press to zoom
1/4
medai_006_1000_750
medai_006_1000_750

press to zoom
dish_medai_002_600_450
dish_medai_002_600_450

press to zoom
dish_medai_003_600_450
dish_medai_003_600_450

press to zoom
medai_006_1000_750
medai_006_1000_750

press to zoom
1/3

MEDAI – Lined bluenose

It is the Bluenose heyday season at Tsushima bay. The fatty flesh will melt inside your mouth. Due to the white flesh price being expensive in Winter season, please use this price steady item.

RENKODAI – Yellowback bream

The popular season of seabream are March to April. Although kasugo is popular, renkodai can be competitive for its soft delicious flesh. The Suruga Bay area ones has bright orange color.

renkodai_002_3000_2250
renkodai_002_3000_2250

press to zoom
dish_renkodai_001_1000_750
dish_renkodai_001_1000_750

press to zoom
sushi_renkodai_001_1000_750
sushi_renkodai_001_1000_750

press to zoom
renkodai_002_3000_2250
renkodai_002_3000_2250

press to zoom
1/3
aori_ika_002_3000_2250
aori_ika_002_3000_2250

press to zoom
sushi_aori_ika_010_1000_750
sushi_aori_ika_010_1000_750

press to zoom
sushi_aori_ika_011_1000_750
sushi_aori_ika_011_1000_750

press to zoom
aori_ika_002_3000_2250
aori_ika_002_3000_2250

press to zoom
1/4

AORI-IKA – Bigfin reel

The king of squid, known more in summer season but some parts of Japan, the cold season brings very delicious squids. The sweet thick flesh is good for sushi tempura and its very almighty item to use.

TAI-SHIRAKO

Red bream milt season has arrived. During the time of Hina Matsuri, red bream starts to spawn. 500g per pack.

madai_shirako_001_edited
madai_shirako_001_edited

press to zoom
dish_madai_shirako_001_3000_2250
dish_madai_shirako_001_3000_2250

press to zoom
madai_shirako_001_edited
madai_shirako_001_edited

press to zoom
1/2
mako_tai_001_1000_750
mako_tai_001_1000_750

press to zoom
mako_tai_001_1000_750
mako_tai_001_1000_750

press to zoom
1/1

TAI-MAKO – Red seabream roe

Roe only collected from ikijime red bream, freshness at its best. Flesh 500g/pk.

NORESORE – Baby conger eel

Only available this season. Please enjoy the limited item. The clear transparent body is great accent to a dish.

noresore_001_1000_750
noresore_001_1000_750

press to zoom
sushi_noresore_001_1000_750
sushi_noresore_001_1000_750

press to zoom
sushi_noresore_002_1000_750
sushi_noresore_002_1000_750

press to zoom
noresore_001_1000_750
noresore_001_1000_750

press to zoom
1/3